NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1 oz feta cheese

2 sheets phyllo dough

2 cups fresh spinach

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F and lightly coat a small oven-safe dish with a tiny bit of olive oil.

• 2

  In a skillet over medium heat, sauté the chopped spinach and green onions until the spinach is fully wilted and moisture has evaporated.

• 3

  In a medium bowl, whisk the egg, then stir in the cooked spinach mixture, cooked shredded chicken, crumbled feta, dill, salt, pepper, and nutmeg.

• 4

  Lay one sheet of phyllo dough into the dish, lightly brushing with a drop of olive oil, then layer the second sheet on top.

• 5

  Pour the chicken and spinach mixture into the center of the phyllo and fold the overhanging edges inward to cover the filling.

• 6

  Lightly brush the top with the remaining olive oil and bake for 20-25 minutes until the pastry is golden brown and flaky.